When I was a kid I used to make these incredible ginger, crunchy, hollow biscuits that everybody seemed to love, including me. They must have been pretty good ‘cos I was literally making them every Saturday! I miss them.
Anyway, these are not those biscuits but I will be having a little think about sourcing that old recipe for old times sake. These are a bit different from my childhood favourite as for a start they’re softer with no crunch and don’t contain any dairy (this is a good thing of course) but they are packed full of ginger and other warming winter spices. Think Christmas cake; orange, ginger, nutmeg, cinnamon……love, love, love these flavours. Oh, these are quick too, super simple to throw together and ready in a jiffy. I actually think it would take longer to drive to the supermarket and buy a packet of ginger nuts! They have currants in too, I like currants, they seemed to have been forgotten about. It’s all about raisins and sultanas so I buy currants to keep the love alive! It’s true isn’t it?
Simple Spiced Cookie
1/2 cup currants
1 cup spelt flour
1/4 teaspoon sea salt
1/2 teaspoon baking powder
1/2 teaspoon each of cinnamon + ginger
1/4 teaspoon each of nutmeg + all-spice
3 tablespoons vegan butter
1 flax or chia egg (1 tablespoon of seeds to 3 of water)
1/2 teaspoon vanilla extract
1/4 cup maple syrup
1/2 cup powdered sugar
juice + zest of orange
1. Preheat oven to 175ºC. Combine the first 6 dry ingredients in a large mixing bowl.
2. Combine the remaining wet ingredients in a measuring jug. You will need to melt the butter for 20 seconds in a microwave.
3. Add the wet mixture to the dry + combine thoroughly to form a sticky cookie dough.
4. Using a teaspoon scoop, form small cookies + place on a lined baking tray. Bake for 15-20 minutes until lightly browned. Allow to cool before removing.
5. Mix the sugar + enough orange juice to make a thick syrup. Drizzle over the cookies + zest the orange zest over the top.